Crispy Vietnamese Basil Chicken | Basil Chicken That Tastes Better Than Takeout

fish sauce

🥗Healthier: soy sauce

💰Cheaper: Worcestershire sauce

Soy sauce is lower in calories and easier to find.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Breast is leaner; drumsticks are often less expensive.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor; canola is budget-friendly.

basil leaves

🥗Healthier: spinach

💰Cheaper: parsley

Spinach provides nutrients while parsley is more accessible.

Marinate the chicken with 1 to 2 spoons of Sake, 1 spoon of Soy Sauce, 1 teaspoon of Oyster Sauce, 1 spoon of Cornstarch, and 1 egg. Add chopped ginger and mix well. Let it marinate for around half an hour.

Coat the marinated chicken in 1 cup of potato starch until well covered.

Fry the chicken using a two-step frying method. First, fry on medium heat at 160 degrees for 3 to 4 minutes until light white and light brown in color. Don't overcrowd the pan.

Let the chicken rest for at least 5 minutes after the first fry to set the coating.

Fry the second batch at 180 to 190 degrees for 1 to 2 minutes until brown, stirring continuously.

Add dried basil to the oil and stir continuously for around half a minute. Turn off the heat and let the chicken sit for half a minute to mix the basil flavor with the chicken.

Take the chicken out of the pan and serve hot, garnished with sesame seeds and spring onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens